Miso Marinated Salmon w/ Bean Noodles Salad

Boil sake and mirin over high heat and reduce by one third. Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning. Cool to room temperature.

Marinate salmon fillets in the miso mixture for 4 hours or overnight. Gently wipe off excess marinade from the fillets. Heat a dash of oil in a frying pan and add the salmon, flesh side down.

Cook until caramelised on the surface and then turn over onto the other side. Be careful not to have the heat too high during the cooking as the marinade can caramelise and burn.

Serve the salmon when it is still slightly rare in the centre.

Mix all the ingredients for the dressing in a small bowl.

Chop the carrot into matchsticks. Split the cucumber in half, remove the seeds with a teaspoon and then slice thinly into half-moons. Slice the radish as finely as possible. Remove the top 2cm from the spring onion and slice the remaining spring onion finely.

Cut the noodles in half, pour boiling water over them and leave for 5 minutes. Drain and rinse with cold water.

Mix the carrot, cucumber, radish, spring onion, mint and coriander into the noodles and pour over enough dressing to coat. The noodles are served cold alongside the salmon.